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THE EFFECT OF USING THAWED, FROZEN MEAT ON THE COMPOSITION OF RAW KASSELER (CURED, HOT-SMOKED, RIB CUTLETS OF PORK).

[In German. / En allemand.]

Author(s) : BINZEL R. M., HADLOK R. M.

Type of article: Article

Summary

THE DIFFERENCES IN THE COMPOSITION OF FRESH MEAT AND FRESH MEAT THAT HAD BEEN DEEP FROZEN AND BETWEEN THE LATTER AND THE RAW KASSELER MADE FROM IT WERE DETERMINED IN KKS PAIRS (SPARE RIB AND LOIN CUTS) FROM 24 PIGS. THE RESULTS WERE SIMILAR TO THOSE OF A PREVIOUS INVESTIGATION INTO KASSELER MADE FROM FRESH MEAT-NON FROZEN. THE COMPOSITION DEPENDS UPON THE AREA FROM WHICH THE MEAT IS TAKEN. THE RATIO OF WATER TO TOTAL PROTEIN (W / TP) WAS LOWER IN TAIL REGION THAN IN HEAD REGION. WHERE THE W / TP RATIO WAS GREATER THAN 4.0 IN THE INITIAL FRESH MEAT THE CALCULATED EXTRANEOUS WATER CONTENT OF SPARE RIB KASSELER MADE FROM MATERIAL THAT HAD BEEN DEEP FROZEN WAS HIGHER THAN IN KASSELER MADE FROM FRESH MEAT NOT FROZEN. THIS WAS NOT THE CASE WITH LOIN AND LOIN END OF SPARE RIBS. BECAUSE OF THESE VARIATIONS THE AMOUNT OF WATER ADDED DURING MANUFACTURE SHOULD BE GOVERNED BY THE FOLLOWING: SPARE RIB: W / TP HIGHER THAN 4.0 EXTRANEOUS WATER 5% + 5% OF SPARE RIB: W / TP 4.0 EXTRANEOUS WATER 0 + 5% TOLERANCE. LOIN CUTLETS W / TP LOWER THAN 4.0 EXTRANEOUS WATER 0. TO DETERMINE WHETHER PHOSPHATES HAVE BEEN USED A BLANK VALUE OF 0.4 CAN BE ASSUMED FOR ACID SOLUBLE PHOSPHORUS NUMBER. IN CASE OF MILK PROTEIN A BLANK VALUE OF 0.4 CAN BE ASSUMED IN THE SPARE RIB AND OF 1.0 IN THE LOIN. C.R.F.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1981-1237
  • Languages: German
  • Source: Fleischwirtschaft - vol. 60 - n. 10
  • Publication date: 1980/10
  • Document available for consultation in the library of the IIR headquarters only.

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